3 courgettes suffisent pour réaliser ce gâteau invisible incroyable

Today, I'm sharing a recipe that truly impressed me: a savory zucchini "invisible" cake! You might be familiar with the apple "invisible" cake, with lots of fruit and very little batter? Well, I started with the same idea, but in a savory version using zucchini. The result is incredibly moist, light, flavorful, and frankly perfect for summer. The secret to this recipe is that there's much more zucchini than batter. The zucchini is sliced ​​very thinly, then bound with a simple batter made with eggs, cream, flour, olive oil, and Parmesan cheese. During baking, everything melds together to create an ultra-soft texture, almost like a savory flan or a vegetable cake. You can serve it hot, warm, or cold, as a side dish, an appetizer, with a salad, or even take it on a picnic. Ingredients (18-20 cm pan) 3 zucchini 4 eggs 150 ml heavy cream 125 g all-purpose flour, or other flour of your choice 3 tbsp olive oil 2 tbsp grated Parmesan cheese Salt Pepper 1 pinch fleur de sel Preparation: 1. Wash the zucchini, then slice them very thinly, ideally using a mandoline or a very sharp knife. 2. In a bowl, whisk the eggs with the heavy cream, olive oil, grated Parmesan cheese, salt, and pepper. 3. Add the flour and mix until smooth. 4. Gently fold in the zucchini slices to coat them well in the batter. 5. Pour the mixture into a greased or parchment-lined baking pan. Press down lightly to distribute the zucchini evenly. 6. Sprinkle with a little Parmesan cheese or fleur de sel, then bake at 180°C (350°F) for 45 minutes in a conventional oven. You can also cook it in an air fryer on the Bake setting for about 35 minutes. 7. Let it cool slightly for a few minutes before slicing. The texture will be even smoother if you let it cool a little. Tip: The thinner the zucchini slices, the more you'll achieve that "invisible" and melt-in-your-mouth effect. You can also add basil, mint, feta cheese, or a little lemon zest for a different flavor. Enjoy!